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Looking for the perfect gluten free white cake recipe? This light, fluffy, and delicious cake is a must-try for any celebration!
I remember the first time I baked this gluten free white cake recipe for my daughter’s birthday. She couldn’t tell the difference, and neither could her friends!
Get ready to cook up a storm with this amazing gluten free white cake recipe.
What to Expect
- Time: 50 minutes
- Difficulty: Medium
Before You Begin
Make sure all your ingredients are at room temperature for the best results. Preheat your oven and prepare your pans as directed.
Ingredients You’ll Need
| 2 cups (280 g) | all purpose gluten free flour blend, (I used Better Batter; you must use one of my recommended blends, measure by weight, and sift or the recipe won’t work) |
| 1 teaspoon | xanthan gum, omit if your blend already contains it |
| 6 tablespoons (54 g) | cornstarch, replace with 6 tablespoons additional Cup4Cup if Cup4Cup is your all purpose gluten free flour |
| ½ teaspoon | baking soda |
| 2 teaspoons | baking powder |
| ½ teaspoon | kosher salt |
| 4 (100 g) | egg whites, at room temperature |
| 1 egg (50 g (weighed out of shell)) | at room temperature |
| 1 ⅓ cups (10 ⅔ fluid ounces) | buttermilk, at room temperature |
| 2 teaspoons | pure vanilla extract |
| 10 tablespoons (140 g) | unsalted butter, at room temperature |
| 1 ½ cups (300 g) | granulated sugar |
Step-by-Step Guide
- Preheat your oven to 350°F. Grease 2 8-inch round cake pans and line the bottom of each with a round of parchment paper. Set the pans aside.
- Into a medium-size bowl, sift the gluten free flour blend, xanthan gum, and cornstarch. Add the baking soda, baking powder, and salt, and whisk to combine well. Set the dry ingredients aside.
- In a large measuring cup or medium-size bowl, place the egg whites and egg, buttermilk, and vanilla. Whisk to combine very well. Set the wet ingredients aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter and sugar on medium-high speed for at least 3 minutes, stopping at least once to scrape the entire mixture off the sides and bottom of the bowl, or until very light and fluffy.
- To the large bowl with the butter and sugar mixture, add the dry ingredients in 4 equal portions, alternating with the buttermilk and egg mixture in 3 parts, beginning and ending with the dry ingredients and mixing to combine in between additions.
- Once all the ingredients have been added, beat for another minute on medium speed to ensure that everything is combined, then turn over the batter a few times by hand.
- Divide the batter evenly between the two prepared baking pans and smooth each into an even layer with an offset spatula. Bang the bottoms of the pans flat on the counter a few times to break any large air bubbles.
- Place the baking pans in the center of the preheated oven and bake for 20 minutes. Rotate the pans, and continue to bake until the cakes are lightly golden brown all over, have begun to pull away from the sides of the pan and do not jiggle in the center at all (about another 10 minutes).
- Remove the cakes from the oven and allow to cool in the pans for 15 minutes before turning out onto a wire rack to cool completely before frosting and serving.
Notes
- Strict: Buy a brand labeled Gluten-Free (like McCormick Clear Vanilla).
- Alternative: If you don’t care about a “perfectly white” color, use Pure Vanilla Extract. The cake will be slightly off-white, but it tastes better and is safer.
Ensure the bottle specifically says “Gluten Free.” (Nielsen-Massey is a safe, high-quality brand).
Read the label. If it says “Confectioner’s Glaze” or “Starch,” verify the source. Betty Crocker sprinkles are usually safe; many generic bulk brands are not.
Grease the pan and line the bottom with Parchment Paper. Do not skip the paper. If you need to dust the sides, use White Rice Flour or Granulated Sugar (sugar adds a nice crunch).
Pointers for Perfection & How to Store
For a perfectly smooth batter, make sure to sift your dry ingredients. Store the cake in an airtight container at room temperature for up to 3 days.
For another delicious gluten-free recipe, check out Gluten Free Walnut Cinnamon Cake Recipe.
Gluten free white cake recipe: Best Birthday Dessert
- Total Time: 55
- Yield: 12 slices (2 cake layers) 1x
- Diet: Gluten Free
Description
This Gluten-Free White Cake is the epitome of elegance. It is light, fluffy, and snowy white, made with egg whites and a touch of almond extract for that classic ‘wedding cake’ flavor. Unlike many gluten-free cakes that can be dense, this recipe uses sour cream to ensure a moist, velvety crumb that stays soft for days.
Ingredients
— Dry Ingredients —
2 ½ cups gluten-free cake flour blend (or all-purpose GF flour with 2 tbsp cornstarch added)
1 tablespoon baking powder
½ teaspoon salt
1 ½ cups granulated sugar
— Wet Ingredients —
¾ cup (1 ½ sticks) unsalted butter, softened to room temperature
1 cup whole milk, room temperature
½ cup full-fat sour cream (or Greek yogurt), room temperature
1 tablespoon clear vanilla extract (regular vanilla works but will tint the cake slightly beige)
½ teaspoon almond extract (optional, for bakery flavor)
— The Egg Whites —
5 large egg whites, room temperature (save yolks for custard or curd)
Instructions
1. Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans generously and line the bottoms with parchment paper circles. (This is crucial for delicate gluten-free white cakes).
2. Sift the Dry Ingredients: In a medium bowl, sift together the gluten-free flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the softened butter and granulated sugar on medium-high speed for 4-5 minutes. The mixture should be very pale and fluffy.
4. Add Flavorings: Scrape down the bowl. Add the clear vanilla extract and almond extract. Mix briefly to combine.
5. Add Egg Whites: With the mixer on medium-low speed, add the egg whites one at a time, beating well after each addition. The batter may look slightly curdled at this stage—that is okay.
6. Mix Wet & Dry: Add about one-third of the flour mixture to the batter and mix on low speed. Add half of the milk and mix. Repeat with another third of flour, the remaining milk, and the sour cream. Finish with the last of the flour.
7. Final Mix: Mix on low speed just until combined and smooth. Do not overmix. Give the batter a final stir by hand with a spatula to ensure no butter pockets remain at the bottom.
8. Bake: Divide the batter evenly between the prepared pans. Smooth the tops with an offset spatula.
9. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cakes should remain pale on top (do not let them brown deeply).
10. Cool: Let the cakes cool in the pans for 10 minutes, then gently run a knife around the edges and invert them onto a wire rack to cool completely before frosting.
Notes
White Color Secret: To keep the cake perfectly white, use clear vanilla extract and ensure you use only the egg whites. Using regular vanilla will result in an ivory/cream colored cake (still delicious!).
Room Temperature is Key: Cold ingredients (milk, eggs, sour cream) will seize the butter and create a dense, lumpy cake. Ensure everything sits out for at least 30 minutes before baking.
Flour Blend: If your gluten-free flour blend doesn’t contain xanthan gum, add ¾ teaspoon to the dry ingredients.
Freezing: Wrap the cooled cake layers tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge before frosting.
- Prep Time: 25
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25
- Sodium: 210
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 35
Your Burning Questions Answered!
- Can I use a different flour blend?
- Yes, but make sure to use one of the recommended blends and measure by weight for best results.
- Can I make this cake dairy-free?
- Yes, you can use a dairy-free butter substitute and a dairy-free milk alternative.
Can I freeze this cake?
Yes, you can freeze the cake layers for up to 3 months. Thaw at room temperature before serving.
Dig In & Enjoy!
This gluten free white cake recipe is sure to be a hit at any gathering. Enjoy every bite!
For more delicious ideas, follow me on My Pinterest.